Pasta salad with roasted aubergine, feta and sun-dried tomatoes
Recipe for the best pasta salad with roasted aubergine, feta and sun-dried tomatoes.Serves 4-6 depending on how it is served.
Servings 6 people
Calories 351kcal
Ingredients
- 1 aubergine, cut into cubes
- 200 g pasta
- 1 tin chickpeas, drained
- 150 g cherry tomatoes, quartered
- 100 g sun-dried tomatoes in oil, diced
- 100 g feta, crumbled
- 2 cloves garlic, finely chopped
- 1 handful parsley, finely chopped
- 8 sprigs basil, leaves only - chopped
- 50 ml oil from the sun-dried tomatoes
- Salt and freshly ground pepper
- Oil
Instructions
- Toss the aubergine cubes with a couple of tablespoons of oil, ideally the oil from the sun-dried tomatoes, season with salt and freshly ground pepper and spread them out on a baking tray lined with baking parchment.
- Roast them in a preheated oven at 225°C, conventional oven (top and bottom heat), for about 25 minutes.
- Meanwhile, cook the pasta al dente according to the packet instructions, then rinse it under cold water. Leave it to drain in a sieve.
- Put all the ingredients in a large bowl - pasta, roasted aubergine, chickpeas, tomatoes, sun-dried tomatoes, feta, garlic, herbs and the oil from the sun-dried tomatoes. Season with salt and freshly ground pepper and toss well.Keep the salad in the fridge until ready to serve.
Nutrition
Calories: 351kcal | Carbohydrates: 45g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 202mg | Potassium: 613mg | Fiber: 7g | Sugar: 6g | Vitamin A: 483IU | Vitamin C: 25mg | Calcium: 44mg | Iron: 2mg